Sweet Rice Balls with Peanuts and Sesame 糖不甩

"Sugar is not rejection" is the translation from Google for this Chinese dessert! Obviously something is lost from translating this classic and well-loved dessert of many Cantonese people. The literal meaning of the name comes from the fact that when the sweet rice ball rolls on the peanut, sesame, and sugar mixture, the coating does not come off. It sticks to the rice ball like this:

It is an easy-to-make dessert and best served right after it is made. The peanut powder used in the coating can either be bought from a store or homemade (stir-fry raw, skinless peanuts in a pan or wok, without oil, until they turn slightly brown. After cooling down, ground them in a food processor until fine.) The recommended ratio of peanut powder, sugar, and sesame is 1:1:0.5, but you can also adjust this ratio to your own taste.

It can also be rolled with black sesame powder for a different taste!

這款可說是懷舊甜品的經典之作，(如果閣下是生長於香港但未曾品嘗過，証明你很年輕! : ))

因不能預先做好，就算香港的甜品店都很少有，更不要提在美國了。所以想食都是自己動手做吧!

(很多人誤以為這是湯丸的一種，但湯丸是有內餡及食用時有"湯"的。)

用來做沾料的花生粉可買現成或自做(將無衣花生用白鑊炒香，放涼後壓碎或用食物處理器打碎成粉狀便可)。沾料的花生粉、糖、芝麻的比例是1:1:0.5

花生粉也可改用黑芝麻粉啊!

食譜參考：香港地道小食：甜品、糖水系列，中華廚藝學院



Ingredients to make about 24 small rice balls, about half an inch in diameter:

100g glutinous rice flour 糯米粉
2 tsp corn oil 粟米油
16g vegetable shortening 固體菜油
1 tsp cornstarch 粟米粉
1 tsp egg white 蛋白
69g-75g/0.3 cup water 水

Brown sugar syrup 黃金糖水:
one block brown sugar 片糖
one cup water 水

Coating 沾料
peanut powder 花生粉
sesame, roasted 炒香芝麻
sugar 糖

1) Mix flour, cornstarch, oil, shortening and egg white in a bowl.
2) Mix in the water in three additions. Knead after each addition. You should have a soft dough which does not stick to your hand.
3) Cover with plastic wrap for 5 minutes to let the flour absorb moisture.
4) Divide the dough into small balls, about half an inch in diameter.

5) Fill a pot with water and bring it to a rolling boil.
6) In another bowl, add brown sugar and water. Let it boil and remove from heat. Set aside.
7) Put the dough balls in the boiling water and let them cook until they float to the surface. It will take a few minutes. No need to stir.

8) Remove from water and put in the syrup. Let them soak for a few minutes. (No need to put this on heat while the balls are soaking.)

9) Remove the balls and roll them into the peanut, sugar, and sesame coating mixture. Serve immediately.

Note: the amount of water used in making the dough is for your reference only because different brands of glutinous flour have different water absorption properties. Your goal is to have a soft dough that doesn't stick to your hand.

1) 大碗內放糯米粉、粟米粉、油、固體菜油及蛋白，攪拌。
2) 水分三次加入，直至麵團軟綿不黏手即成。
3) 蓋上保鮮紙，靜待五分鐘讓麵團吸收水份。
4) 將麵團分成小份，搓圓成糖不甩丸子。
5) 煲水至大滾，放丸子，不需攪拌，煮約三、四分鐘至浮面。
6) 用另一鍋煮片糖水。糖溶離火。撈起糖不甩放入糖水浸幾分鐘。
7) 撈起放入沾料便成。

注意事項：開粉用的水用量只供參考，因不同產地及牌子的糯米粉吸水能力都不同，只要麵團感覺軟綿、不粘手便成。